Owner of Heights market cooks up inspiration for students

Catering business owner honored for teaching culinary arts to youths

By Flori Meeks

Published 3:13 pm, Tuesday, July 9, 2013

Photo: R. Clayton McKee, Freelance

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Chef Reggie Martin says he loves helping young people learn culinary skills at Westside High School. In addition to teaching at the school, he runs a family catering operation, Lemond Market and Catering, with his wife Merinda Watkins Martin. He and his daughter Elizabeth, 11, prepare cupcakes at the business' 612 Archer St. location. less

Chef Reggie Martin says he loves helping young people learn culinary skills at Westside High School. In addition to teaching at the school, he runs a family catering operation, Lemond Market and Catering, with ... more

Photo: R. Clayton McKee, Freelance

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Reginald Martin has seen some of his students go from struggling in school to enrolling in culinary institutes and colleges.

Reginald Martin has seen some of his students go from struggling in school to enrolling in culinary institutes and colleges.

Photo: R. Clayton McKee, Freelance

Owner of Heights market cooks up inspiration for students

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Chef Reginald Martin could say preparing food is in his blood.

A Heights-area market is part of the catering operation he owns with wife Merinda Watkins Martin that has been a family business since his grandmother started it out of her home.

But while Reginald Martin finds his work as executive chef with Lemond Market and Catering rewarding, he says that it's his role as a culinary arts teacher at Westside High School that touches his heart.

"It really has been spiritually and personally rewarding to work with so many young minds," said Martin, 45.

"It has been amazing for me. It truly is about the students and their ability to make decisions that will impact their lives for many years."

The Entrepreneurship and Culinary Arts Program at Westside operates with the support of Outback Steakhouse and the Houston Restaurant Association. Its four-year program was designed by the National Restaurant Association Foundation.

Participating students start by learning basic kitchen and restaurant management skills. By their junior and senior years they run the program's café.